Condensed milk was invented back in the 19th century with the aim of increasing the shelf life of a product. Later, they began to give it to heat treatment - in this way, boiled condensed milk was obtained, which had a brown color and a pronounced caramel taste. Over time, it became the basis of many desserts - sweets, some cakes and pastries, straws, cookies. Especially famous are the cookies "nuts with condensed milk", which consists of two halves of shortcrust pastry stuffed with boiled condensed milk.
In addition to the desserts described, boiled condensed milk is the basis for many confectionery creams. The undoubted advantage of most of them is the ease of preparation. As a rule, they do not require special skills, and the process itself consists of only a few steps.
Boiled condensed milk cream
A simple cream that does not require cooking is made up of available ingredients. It is suitable for filling and interlayers of various confectionery products - cakes, pastries, eclairs. It will be interesting to use it for making the Medovik cake, as an alternative to traditional sour cream. You can replace the classic custard for "Napoleon" with such a cream.
Ingredients
- boiled condensed milk - 1 can;
- whole milk - 90-120 ml (depending on the desired cream thickness);
- nuts (any) - 50 g;
- dried apricots - 50 g;
- prunes - 50 g.
How to make a classic cream from boiled condensed milk
- Combine condensed milk and milk in one bowl, beat them with a mixer until smooth.
- Chop nuts, chop dried fruits.
- Mix everything together and the cream is ready.
Boiled condensed milk and butter cream for biscuit cakes
Condensed milk and butter cream is as easy to prepare as the previous version, but its scope is somewhat wider. It is suitable not only for filling and a layer of desserts, but also as a so-called confectionery putty. In other words - cream for mastic.
- boiled condensed milk - 1 can;
- butter - 1 pack.
Remove the butter from the freezer, cut into small cubes and leave to soften at room temperature.
Beat the lukewarm butter until it approximately doubles in volume.
Add boiled condensed milk to it and beat again until smooth.
The boiled butter cream is ready! You can grease them with biscuit cakes and pastries.
Boiled condensed milk and cream
The cream according to this recipe is much softer and more airy than the previous oil one. It goes well with various pastries or simply with fruits. But for decorating desserts, such a cream is completely unsuitable because of its consistency - it practically does not hold its shape.
- heavy cream - 0.4 l;
- boiled condensed milk - 1 can.
Whisk the cooled cream until stable peaks are formed.
Take a third of the cream and in a separate container mix it with boiled condensed milk using a mixer.
Switch the mixer to the lowest speed and use it to combine the resulting mass with the main part of the whipped cream.
After the ingredients are well mixed, beat the cream for another 1-2 minutes.
Boiled condensed milk and sour cream cream
Perhaps this is one of the simplest recipes for confectionery cream based on condensed milk - it contains only boiled condensed milk and fat farm sour cream. It is completely easy to make such a cream, but the scope of its application is wide enough - it is used for smearing cakes, biscuits, for filling some cakes and other desserts.
- fat sour cream - 200 g;
- boiled condensed milk - 200 g.
Beat the pre-cooled sour cream with a mixer to form a lush air mass.
Without stopping whipping, add all the condensed milk on a spoon and continue whisking until a homogeneous mass is formed.
Cream for a cake made from boiled condensed milk and sour cream can be prepared in a different way - with the addition of butter. This option will keep its shape better, therefore it is suitable for outdoor decoration of baked goods.
- boiled condensed milk - 300 g;
- fat sour cream - 150 g;
- butter - 200 g.
Beat the butter until fluffy.
Add sour cream and continue whisking until smooth.
Add condensed milk in parts, without stopping whipping.
A thicker cream based on condensed milk is ready. Suitable for greasing cakes, it impregnates biscuit well, rolls and cakes can be greased.
- Choose the best quality boiled condensed milk. The presence of any sugar lumps or crystals in the mass is unacceptable.
- To improve the aroma of the finished cream, add a couple of tablespoons of cognac or brandy to it.
- The butter for the cream must first be removed from the refrigerator, and the milk, cream and sour cream, on the contrary, must be cooled.
- It is better to use a mixer or hand whisk to whip up the cream. The blender will not produce the desired airy consistency.
- Add nuts, various berries and fruits, seeds to the finished cream to taste.
- For the preparation of the cream, you can choose any dish except aluminum - it can give a metallic taste.
- If only ordinary condensed milk was at hand, this is not a problem. You can cook it yourself at home.
How to cook condensed milk yourself
How and how much to cook condensed milk worries more than one housewife, because no one wants to eliminate the consequences of an exploded can. Therefore, we will understand in detail all methods of cooking and duration:
- Condensed milk is cooked in a saucepan for 1 hour until a light caramel shade and light viscosity are obtained. To make it very thick, like toffee, you need to increase the cooking time to 2.5 hours.
- It is quite easy to cook condensed milk in a multicooker. To do this, lay the jar on its side, fill it with water so that it is completely covered. Bring water to a boil in the Boil or Fry mode. Then close the device and switch to the "Extinguishing" mode. Condensed milk will cook for 2-3 hours, depending on the desired thickness.
- In a pressure cooker, condensed milk will cook in the same 2-3 hours, but it will probably not explode. Place the jar on the bottom of the appliance, fill with water, close the pressure cooker and bring the water to a boil. You need to boil it for 15 minutes, turn it off, and then cool it completely without opening the lid.
- Condensed milk is cooked the fastest in the microwave - in just 30 minutes. To do this, pour the contents of a tin can into a microwave-safe bowl and cook at 400 watts for half an hour. The only drawback of this method is that the milk must be stirred every 2-3 minutes so that it does not burn.
Important: no matter how the condensed milk is boiled, the jar with it must always be completely covered with water. Otherwise, the bank risks exploding.
Most creams based on boiled condensed milk are extremely easy to prepare, because they consist of 2-4 ingredients and do not require complex culinary techniques. All they need is a mixer or a hand whisk. You do not need any water baths, special devices or nozzles and other things, which not all housewives have at their disposal.
Thick boiled condensed milk has a rich caramel flavor that will saturate the finished cream. Therefore, desserts with it in the composition almost always turn out to be incomparable.
Even the simplest cake can be turned into a gorgeous dessert if you choose the right cream for the cakes. out of competition - the porous crumbly base perfectly absorbs any cream, so there is a wide choice: cream from sour cream or butter, chocolate, custard, caramel. And just grease with jam - and it will be delicious. And which cream to choose if you do not dare to make a biscuit yet, but you want to cook a delicious cake? Try making a cream with boiled condensed milk and butter. It fits well on any cakes, does not spread, is very tasty and easy to prepare. You don't even have to cook condensed milk, you can buy ready-made boiled milk. Surely there is a pack of butter in the fridge. Actually, this is all that is needed. Well, maybe add a handful of fried nuts or finely chopped prunes, but these additives are not for everybody. So that you know for sure. what and how to do to make a delicious cream from boiled condensed milk and butter, we have prepared a detailed and step-by-step recipe. Take it into service and cook it without fail!
Ingredients:
- a pack of 72-80% butter - 200 g;
- boiled condensed milk - 2/3 cans;
- crushed nuts if desired;
- prunes at will.
Recipe with photo step by step:
Only high-quality butter is suitable for cream, neither margarine nor a spread should be used. We take it out of the refrigerator in advance, cut it into small pieces and leave it at room temperature for two or three hours or until it becomes soft.
With a whisk (not by hand, but with a blender attachment) or a mixer, beat the butter well until fluffy.
Beat at high speed for about five minutes, until you notice that the mass begins to lighten and acquire a creamy structure.
Add boiled condensed milk. It is better to inject into the cream in portions so as not to make it overly sweet.
After each portion of condensed milk, beat the cream. In general, whipping condensed milk with butter will take no more than five minutes. Condensed milk quickly combines with butter, the cream brightens and becomes lush.
At the last stage, you can add finely chopped nuts (preferably fried) or prune pieces. You no longer need to beat, just mix the cream with additives and you can sandwich the cakes. Bon Appetit!
With such a cream, you can still cook very tasty
Condensed milk was invented back in the 19th century with the aim of increasing the shelf life of a product. Later, they began to give it to heat treatment - in this way, boiled condensed milk was obtained, which had a brown color and a pronounced caramel taste. Over time, it became the basis of many desserts - sweets, some cakes and pastries, straws, cookies. Especially famous are the cookies "nuts with condensed milk", which consists of two halves of shortcrust pastry stuffed with boiled condensed milk.
In addition to the desserts described, boiled condensed milk is the basis for many confectionery creams. The undoubted advantage of most of them is the ease of preparation. As a rule, they do not require special skills, and the process itself consists of only a few steps.
Boiled condensed milk cream
A simple cream that does not require cooking is made up of available ingredients. It is suitable for filling and interlayers of various confectionery products - cakes, pastries, eclairs. It will be interesting to use it for making the Medovik cake, as an alternative to traditional sour cream. You can replace the classic custard for "Napoleon" with such a cream.
Ingredients
- boiled condensed milk - 1 can;
- whole milk - 90-120 ml (depending on the desired cream thickness);
- nuts (any) - 50 g;
- dried apricots - 50 g;
- prunes - 50 g.
Preparation
- Combine condensed milk and milk in one bowl, beat them with a mixer until smooth.
- Chop nuts, chop dried fruits.
- Mix everything together and the cream is ready.
Boiled condensed milk and butter cream for biscuit cakes
Condensed milk and butter cream is as easy to prepare as the previous version, but its scope is somewhat wider. It is suitable not only for filling and a layer of desserts, but also as a so-called confectionery putty. In other words - cream for mastic.
Ingredients:
- boiled condensed milk - 1 can;
- butter - 1 pack.
Preparation:
Remove the butter from the freezer, cut into small cubes and leave to soften at room temperature.
Beat the lukewarm butter until it approximately doubles in volume.
Add boiled condensed milk to it and beat again until smooth.
The boiled butter cream is ready! You can grease them with biscuit cakes and pastries.
Boiled condensed milk and cream
The cream according to this recipe is much softer and more airy than the previous oil one. It goes well with various pastries or simply with fruits. But for decorating desserts, such a cream is completely unsuitable because of its consistency - it practically does not hold its shape.
Ingredients:
- heavy cream - 0.4 l;
- boiled condensed milk - 1 can.
Preparation:
Whisk the cooled cream until stable peaks are formed.
Take a third of the cream and in a separate container mix it with boiled condensed milk using a mixer.
Switch the mixer to the lowest speed and use it to combine the resulting mass with the main part of the whipped cream.
After the ingredients are well mixed, beat the cream for another 1-2 minutes.
Boiled condensed milk and sour cream cream
Perhaps this is one of the simplest recipes for confectionery cream based on condensed milk - it contains only boiled condensed milk and fat farm sour cream. It is completely easy to make such a cream, but the scope of its application is wide enough - it is used for smearing cakes, biscuits, for filling some cakes and other desserts.
Ingredients:
- fat sour cream - 200 g;
- boiled condensed milk - 200 g.
Preparation:
Beat the pre-cooled sour cream with a mixer to form a lush air mass.
Without stopping whipping, add all the condensed milk on a spoon and continue whisking until a homogeneous mass is formed.
With butter
Cream for a cake made from boiled condensed milk and sour cream can be prepared in a different way - with the addition of butter. This option will keep its shape better, therefore it is suitable for outdoor decoration of baked goods.
Ingredients:
- boiled condensed milk - 300 g;
- fat sour cream - 150 g;
- butter - 200 g.
Preparation:
Beat the butter until fluffy.
Add sour cream and continue whisking until smooth.
Add condensed milk in parts, without stopping whipping.
A thicker cream based on condensed milk is ready. Suitable for greasing cakes, it impregnates biscuit well, rolls and cakes can be greased.
- Choose the best quality boiled condensed milk. The presence of any sugar lumps or crystals in the mass is unacceptable.
- To improve the aroma of the finished cream, add a couple of tablespoons of cognac or brandy to it.
- The butter for the cream must first be removed from the refrigerator, and the milk, cream and sour cream, on the contrary, must be cooled.
- It is better to use a mixer or hand whisk to whip up the cream. The blender will not produce the desired airy consistency.
- Add nuts, various berries and fruits, seeds to the finished cream to taste.
- For the preparation of the cream, you can choose any dish except aluminum - it can give a metallic taste.
- If only ordinary condensed milk was at hand, this is not a problem. You can cook it yourself at home.
How to cook condensed milk yourself
How and how much to cook condensed milk worries more than one housewife, because no one wants to eliminate the consequences of an exploded can. Therefore, we will understand in detail all methods of cooking and duration:
- Condensed milk is cooked in a saucepan for 1 hour until a light caramel shade and light viscosity are obtained. To make it very thick, like toffee, you need to increase the cooking time to 2.5 hours.
- It is quite easy to cook condensed milk in a multicooker. To do this, lay the jar on its side, fill it with water so that it is completely covered. Bring water to a boil in the Boil or Fry mode. Then close the device and switch to the "Extinguishing" mode. Condensed milk will cook for 2-3 hours, depending on the desired thickness.
- In a pressure cooker, condensed milk will cook in the same 2-3 hours, but it will probably not explode. Place the jar on the bottom of the appliance, fill with water, close the pressure cooker and bring the water to a boil. You need to boil it for 15 minutes, turn it off, and then cool it completely without opening the lid.
- Condensed milk is cooked the fastest in the microwave - in just 30 minutes. To do this, pour the contents of a tin can into a microwave-safe bowl and cook at 400 watts for half an hour. The only drawback of this method is that the milk must be stirred every 2-3 minutes so that it does not burn.
Important: no matter how the condensed milk is boiled, the jar with it must always be completely covered with water. Otherwise, the bank risks exploding.
Most creams based on boiled condensed milk are extremely easy to prepare, because they consist of 2-4 ingredients and do not require complex culinary techniques. All they need is a mixer or a hand whisk. You do not need any water baths, special devices or nozzles and other things, which not all housewives have at their disposal.
Thick boiled condensed milk has a rich caramel flavor that will saturate the finished cream. Therefore, desserts with it in the composition almost always turn out to be incomparable.
Condensed milk cream... Condensed milk cream is a fairly popular type of cream used in the preparation of cakes, pastries, donuts or spring rolls. Such a cream pleases the hostesses not only with its naturalness, but also with its amazing taste!
Condensed milk has been known to man for a long time - it was invented by an American named Gail Borden back in 1856. The savvy man decided that he could keep the milk fresh for as long as possible by boiling it with sugar. Since then, the popularity of condensed milk has gradually begun to gain momentum, and now it is used not only in its own form, but also in the preparation of a wide variety of dishes. Currently, you can find several types of condensed milk on sale: both classic with sugar or boiled, and with various additives: vanilla, chicory, cocoa or coffee.
For the preparation of creams, classic condensed milk is usually used, which is subsequently combined with the rest of the ingredients in accordance with the recipe. At the same time, you should try to get a real high-quality condensed milk, and not a low-grade surrogate made from powdered milk, sugar and palm fats. In order not to be mistaken in your choice, you should look for the word "GOST" on the packaging or carefully read the composition - in addition to sugar and milk, there should not be any other ingredients in the composition of high-quality condensed milk. A tasty and healthy condensed milk cream can be prepared only from a natural product!
As for the rest of the ingredients of condensed milk cream, they can be very diverse: these are other dairy products, and nuts, and chocolate, and cocoa. It is from these ingredients that the taste of the final product depends.
It is very simple to prepare a cream from condensed milk - all the ingredients are simply mixed well together or whipped. It is only important to make sure that all products have the same temperature - only in this case it will be possible to obtain a homogeneous mass and avoid the formation of lumps or stratification of fats. Various essences, vanillin or aromatic spices are added only at the very end of the preparation of the cream, and if you want to make the taste of the finished cream deeper and give it a charming walnut aroma, you can add a spoonful of brandy to it.
If fruits or berries are used as an addition to the cream, in no case should there be traces of rot or spoilage on them, otherwise the cream will have an extremely unpleasant aftertaste. And condensed milk cream is categorically not suitable for long-term storage, that is, it must be used as quickly as possible. And you should not cook it in an aluminum dish - an enamel or plastic bowl is best suited for this purpose. And if the cream needs to be whipped, it is better to prefer an ordinary mixer to a blender, since it can be extremely problematic to achieve a fluffy mass using a blender.
The most popular and favorite cream of every housewife. 10 recipes for cream with condensed milk for cake - on our website.
Thanks to the oil base, this cream is able to hold its shape for a long time, therefore it is suitable not only for the layer of cakes and biscuits, but also for decorating cakes and pastries.
- butter - 300 g;
- condensed milk - 1 can;
- vanilla sugar - optional.
Cut the butter into pieces and leave to soften at room temperature.
Using a whisk or mixer, beat the butter until completely homogeneous and fluffy.
Add vanilla sugar and condensed milk to it.
Continue whisking until the ingredients are completely mixed and the mixture is smooth.
Recipe 2: butter cream with condensed milk for cake
The simplest cream, it prepares very quickly. Butter with condensed milk will give a very delicate taste.
- a pack of butter (200g);
- a can of condensed milk (not boiled).
Pour the condensed milk into a fairly deep container so that the splashes do not scatter when whipping, and cut the softened butter there.
Note: later I found out that the cream whips better if you first beat the butter until fluffy, and then, continuing to beat, pour the condensed milk into it in a thin stream.
Beat the condensed milk with butter using a mixer according to the biscuit principle: starting at a low speed and gradually increasing the speed.
At first, the cream will be liquid, light yellow in color. Continue to beat for 2-3 minutes, and now you will notice that the cream suddenly began to thicken and brighten.
Just when it turns white, thick, and the mixer beaters leave clear marks, the cream is ready.
If he stubbornly does not want to get to condition, it may be too hot. Place the bowl in the refrigerator for a few minutes.
It is also better to chill the finished cream in the refrigerator before spreading the cakes or filling the cakes. Then it will keep its shape well (you can decorate pastries with beautiful patterns from a pastry syringe), and it will also be tastier!
Recipe 3: cream for cake with condensed milk and sour cream (step by step photos)
Adding condensed milk to the cream instead of sugar or powdered sugar makes it much softer. Also, sour cream adds special tenderness and juiciness to the cream. A cream made from condensed milk, sour cream and butter is especially suitable for sandwiching biscuit and honey cakes.
- oil - 400 gr
- sour cream - 400 gr
- condensed milk - 350 gr
Recipe 4: cream for a sponge cake with condensed milk and cognac
- Butter - 400 Grams
- Condensed milk - 400 grams
- Cognac - 50 Grams
Beat the soft butter with a mixer.
Add condensed milk gradually.
Then add cognac, whisk everything.
The cream turns out to be dense, tasty and very easy to lay on the cake.
You can use it not only for biscuit dough, but also for other homemade flour products. Bon Appetit!
Recipe 5: butter cream with condensed milk and white chocolate (with photo)
The aroma of the cream is chocolate, and the taste is very sweet. The cream is suitable for a cake with a neutral or sour taste.
- 100 grams of milk or 20% cream
- 200 gr white chocolate
- 1 can of condensed milk
- 20 g butter
- 1 tsp instant coffee
Pour milk into a small saucepan, put the chopped chocolate and put the saucepan over low heat.
If desired, you can add instant coffee to the milk and stir until the coffee is completely consumed.
Pour in condensed milk.
Cook with CONTINUOUS stirring until the mixture thickens.
Add a piece of butter. After that, the mass will become a little thinner.
Boil the mass to the desired density.
Apply the cream hot to the cakes.
Nuts go well with this cream. They can be mixed into the cream or you can sprinkle the cream layers with nuts when applying the cream to the cake.
Recipe 6: sour cream with boiled condensed milk for cake
The fatter the sour cream, the easier the cream will beat. It is recommended to throw sour cream with low fat content (15-20%) onto cheesecloth and squeeze out the serum, then the cream will turn out to be dense. With boiled condensed milk, the cream will turn out tastier, and the shape will be denser.
- Boiled condensed milk - 1 can
- Sour cream - 300 ml
- Vanilla sugar - 1 sachet
Put all the sour cream in a bowl, having previously thrown it onto cheesecloth and getting a denser consistency. Add half the condensed milk and vanilla sugar or vanilla. Why half? And to regulate the degree of sweetness of the cream. Beat the condensed milk with sour cream until smooth.
Try it, and if there is not enough sweetness, add more condensed milk.
A well-whipped cream has a fluffy and uniform texture.
The cream is ready!
Recipe 7: curd cream with condensed milk for cake
Curd cream is an excellent alternative to butter cream, it turns out to be lighter with a slight sourness.
- 400 gr. soft cottage cheese 9%
- 100 ml liquid cream 20%
- 1 can of boiled condensed milk
- a pinch of vanillin
For cream, it is better to cook condensed milk yourself, store milk does not have such a pleasant taste, and the composition of store milk is not particularly good.
Using a mixer, beat the cottage cheese with boiled condensed milk and vanilla.
Continuing to beat, gradually add the cream and beat for a few more minutes until the cream is smooth.
You can adjust the thickness of the cream yourself by adding additional cream.
Such a cream is perfect for soft cakes, for example, biscuits, for filling custard cakes, sand baskets.
Recipe 8: delicate cream for a biscuit cake, sour cream with condensed milk
Sour cream for a biscuit cake is very easy to prepare, but the finished dessert has a special taste, delicate texture and sophistication.
- Sour cream (fat. Not less than 20%) - 400 grams.
- Powdered sugar - 100 grams.
- Milk - 300 ml.
- Vanilla sugar - 1 pack.
- Gelatin - 20 grams.
Gelatin should be poured with cold milk for about 40-60 minutes so that it swells. Instead of milk, you can use boiled water, but then the finished cream will turn out to be less tender.
Put the swollen gelatin on low heat and dissolve it completely with constant stirring. Make sure that the mass does not boil! Once the gelatin has dissolved, remove the container from the heat and leave at room temperature.
Cool the sour cream in advance, then add powdered sugar with vanilla sugar and beat with a mixer, gradually increasing the number of revolutions.
Pour the cooled gelatin into the sour cream, continuing to beat for about 3 minutes at low speed of the mixer.
Immediately grease the cakes with the resulting cream and put the cake in the refrigerator to freeze (2-3 hours).
Recipe 9: cream for the Napoleon cake with condensed milk
With this cream, the cake turns out to be very tender, sweet, but not cloying.
- Condensed milk - 2 cans
- Oil - 1.5 packs
- Cognac - 1 spoon
Remove the butter for the cream from the refrigerator so that it is soft, but do not melt.
We send condensed milk, butter to the mixer and beat the cream until it becomes airy. You will understand by the look, the mass will become loose and light. We add a tablespoon of cognac there, needless to say that only the best product goes into the cream! Beat for a few more minutes and the cream is ready.
We coat each biscuit well with ready-made cream for Napoleon, grease the top layer with cream too.
Be sure to leave the cake soaked overnight in a cool place, but not in the refrigerator, otherwise the cream will freeze and the cakes may be dry.
Recipe 10: chocolate-nut cream with condensed milk for cake
The taste is sweet, with a nutty aftertaste. The aroma is chocolate. The consistency is finely grainy. At room temperature - thick, stretching, freezes in the refrigerator to the state of rustic sour cream.
Can be used to cover cakes as well as a sandwich. It satisfies hunger well and goes well with morning tea.
- 1 cup (100g) roasted nuts
- 50g creamy mala,
- 1 large bar of dark chocolate (100g),
- 200g (0.5 cans) condensed milk,
- a pinch of salt,
- if desired - 1 teaspoon of cognac or 3 ~ 5 drops of essence (vanilla, almond, cognac, etc.)
You can take any nuts to taste. You can also mix different nuts or add poppy seeds to the nuts. Grind the nuts in a coffee grinder as small as possible.
Put butter and chopped chocolate into a small saucepan. Add a small pinch of fine salt.
Put on fire slightly below average. Stir continuously. When the butter and chocolate are completely melted, pour in the condensed milk.
If you wish, you can add flavors to your taste - cognac, rum, "Amaretto", various essences. While stirring, bring the mixture to a boil. Cook for 2 to 5 minutes. The longer the mass is cooked, the thicker the cream will be.
Add nuts, stir, cook for 1 minute and remove the saucepan from heat.
Transfer the cream to a jar, cool, close the lid and put in the refrigerator. Bon Appetit!
